Essential Fattoush Salad

Ingredients:

2 pita breads

1/3 cup canola oil

1 teaspoon minced garlic

1/4 cup lemon juice, preferable freshly squeezed 

1/2 cup extra virgin olive oil 

1/2 teaspoon cumin

1 teaspoon Stella's Table Sea Salt Essential Blend

1/8 teaspoon Stella's Table Herb Essential Blend

1/8 teaspoon Stella's Table Pepper Essential Blend

3 large hearts of romaine lettuce

3/4 cup feta cheese

3/4 cup cherry or grape tomatoes

3/4 diced cucumber

1/3 cup chopped Kalamata olives

1/3 cup thinly sliced red onion 

1/3 cup cilantro, finely chopped 

1/4 cup mint, finely chopped

Instructions:

For the pita chips, cut the pita bread into quarters (will make a triangle) and then separate the bread so you have two pieces per triangle. Place all on a baking sheet and cook at 325-degrees for 20 to 22 minutes, or until dried and crispy. Break the chips into large pieces and set aside.

For the vinaigrette, in a small saucepan, add the minced garlic and the canola oil. Heat until the garlic becomes fragrant. Turn off the heat and set aside. In a bowl or mason jar with a lid, add the lemon juice, olive oil, canola oil with garlic, cumin, salt, pepper and herb seasonings. Whisk or shake until fully combined. 

For the salad, tear the lettuce into pieces and place in a large serving bowl. Add the tomatoes, cucumbers, olives, red onion, cilantro and mint. Break the feta cheese into small pieces over the salad. Add the pita chips. 

Pour the vinaigrette over the salad and mix together. Serve immediately. 

Enjoy!